Cassell's dictionary of cookery

the hairs, and put the trotters into 'boiling •water for five minutes. Clean and scrape them well, and cut an inch oft' the end of the foot, including the hoofs, and carefully remove a dark curly-looking substance which grows between the divisions of the hoof. Sheep's trotters are usually sold in sets or gangs, they are wholesome and nourishing, and good jelly may be made from them. They should be kept soaking in cold water two or three hours before they are to be boiled. The liquor in which they are boiled will make excellent stock or jelly. Sheep's Trotters (see Mutton Trotters). Sheep's Trotters (a la Poulette).— Take twelve feet, already scalded and cleaned. Boil them quickly for a quarter of an hour, then remove the large bone from each by holding the foot in the left hand, and giving the bone a sharp jerk with the right. Shred four ounces of suet, and put it into a saucepan with two sliced onions, a scraped carrot, a sprig of thyme, and a bay-leaf. Stir these ingredients over a brisk fire for five minutes, then beat in two table-spoonfuls of flour, and when this is smooth add gradually five pints of water or stock. Stir the liquor till it boils, put in the feet, and let them simmer till quite tender. Take them up, and drain them on a sieve. Put four ounces of butter on a plate, and work smoothly into it with the point of a knife a tea-spoonful of flour, a tea-spoonful of salt, a quarter of a tea-spoonful of pepper, and a little grated nutmeg. Heat a gill of milk in a saucepan. Stir the butter in this till it is melted, and add the yolks of two eggs which have been beaten up with a cupful of milk or cream. Stir the sauce over the fire, and as it thickens add a table-spoonful of strained lemonjuice. It must on no account boil after the eggs are added. Heat the trotters in the sauce, put them on a dish, pour the sauce over, and serve. Garnish the dish with fried sippets. If Kked, a few mushrooms or a little chopped parsley can be put into the sauce. Time to boil the trotters, three hours and a half. Probable cost, 2s. 6d. Sufficient for f our or five persons. Sheep's Trotters, Broiled.— Boil the trotters as before {sec Sheep's Trotters, a la Poulette). When tender, take out the bones, arid let them get cold. Cut them into neat slices, dip them in clarified butter, then into finely-grated bread-crumbs, and broil over a clear fire. Serve with sharp sauce. Time, three hours and a half to boil the trotters. Sheep's Trotters, Jelly from.— Jelly made from sheep's trotters is wholesome, nourishing, and inexpensive ; it is particularly suited for invalids and children. Put four " gang" of sheep's trotters into cold water, and let them soak for four hours. Cleanse perfectly, and put them into a stewpan with a pound of lean beef, a crust of bread toasted all over to a bright brown, a bunch of parsley, a sprig of thyme, a small onion, a blade of mace, and half a tea-spoonful of peppercorns. Pour upon them two quarts of cold water, and let the liquor simmer gently by the side of the fire for six or eight hours, or until it is considerably reduced, and will stiffen when cold. Pour it off, strain it through a jelly-bag, and put it in a cool place to stiffen. Time, eight hours. Sheep's Trotters, Marinaded.— Boil